Chef Richard’s Wild Game Specials will be featured every day starting Monday, March 11 through Saturday, March 30.
Bison Strip Loin 42.
Buffalo Mozzarella Friand, Tomato Mushroom Bordelaise
Venison Saddle 52.
Duet of Texas Antelope & Scallop Wellington 43.
Bourbon Brined Antelope, Garlic Confit Burgundy Sauce, Scallop Wellington, Dark Ale Mustard Bordelaise
Wild Boar Rack 40.
Aged Plum in Brandy Sauce
Ostrich Fan Fillet 52.
Smoked Paprika Beaujolaise
This special menu is in addition to our regular dinner menu.
Please ask for the Wild Game Specials when making reservations.